Category: Food

(#beef, #beefjerky )

A few weeks ago I was in the office and needed a little break, so me and a co-worker went across the street to the drug store. He was working out later and wanted something high protein and didn’t like the selection of powders. I just said “try some beef jerky.”

He looked at me funny and asked “isn’t that bad for you?”

I laughed and said “slim jims are bad, really greasy and high in fat, but normal beef jerky is low calorie, high protein, and low fat. But the drawback is that it is high in sodium”.

Long story short, he looked at a packet and confirmed the information I gave him and we got some to take back to the office. When I got home that night, I looked for dehydrators on Amazon. I decided to make my own damn jerky with less salt. I ended up buying the Nesco FD-75PR 700-Watt Food Dehydrator.

I called up Mean Joe and he got me some extremely lean organic grass fed beef:

I marinated the meat for 12 hours with a simple recipe:

Marinade:

2 lbs of extremely lean beef cut into 3/4 inch long strips
6 crushed bulbs of garlic
3/4 cup of teriyaki sauce
1 tablespoon of McCormick Montreal Steak Seasoning 29 oz

Jerky Directions:
1. Allow the meat to marinate for 12 hours in the refrigerator. Place the meat on paper towels before you start to dehydrate to get off any excess liquids.
2. Follow the directions of your dehydrator – but mine is a round multi-leveled system. I placed the meat in the trays and re-stacked them once they were full…

3. Based on volume, allow the device to dehydrate the meat for 7-14 hours. I took mine out at 7 hours because the meat was starting to look crispy.
4. Place the completed jerky on paper towels again to soak off any grease.
5. Place in mason jars or plastic bags and refrigerate for maximum freshness.

( #meatballs )

NOTE: You can use whatever meat you want for this recipe, but I used a blend yesterday so that is what I am going to use in the directions.

INGREDIENTS:

Meatballs:
1 lb – ground Beef (80/20)
½ lb – ground veal
½ lb – ground pork
3 slices of Italian bread (cut off crusts and cube)
½ cup of milk
2 eggs
½ cup of breadcrumbs
½ cup of grated cheese (parm-reg)
1 teaspoon oregano
1 teaspoon parsley
½ teaspoon thyme
1 teaspoon of garlic salt
salt and pepper to taste

Sauce:
1 16 oz can of crushed tomatoes
½ large Spanish onion (diced)
3 cloves of garlic (pressed/diced)
½ cup of white wine
1 teaspoon oregano
1 teaspoon parsley
1 teaspoon crushed red pepper flakes
½ teaspoon thyme
salt and pepper to taste

DIRECTIONS:

You have to make the sauce first because you will line the pan when baking the meatballs.

1. Preheat the oven to 350 degrees
2. Get a sauce pan and set stove top to medium heat. Add olive oil and let it warm up. Then add the onions and cook for about 4 minutes.
3. Add the garlic cook for 3 more minutes
4. Optional: Add a splash of Worcestershire sauce to the onions and garlic and stir.
5. Bring the heat to high and then add the white wine to glaze the onions (1-2 minutes – don’t let it burn)
6. Add the crushed tomatoes, mix everything well.
7. All the oregano, parsley, red pepper flakes, thyme, salt and pepper to the sauce. Mix well and then drop heat to a simmer.
8. Allow the sauce to cook for 15 minutes (leave the sauce in the pan, you will need this setup later)

9. Get a deep cookie sheet and line the pan with the tomato sauce. Set it aside until you are ready to roll the meatballs.
10. In a large bowl, soak the bread you cube in the milk. Let it get really soggy to the point that it falls apart.
11. Add the two eggs and the oregano, parsley, thyme, garlic salt, salt and pepper to the bowl and mix well.
12. Add the meat and mix with your hands. Then add the grated cheese and breadcrumbs. Continue to mix well with your hands.
13. Start to roll the meat into balls with your hands (I like them to be the diameter of a half dollar, or just a little bit smaller). Place the meatballs onto the cookie sheet that you put the sauce on.
14. Put the meatballs in the oven for 40 minutes.
15. Heat up the tomato sauce again and when the meatballs are done, put them in the pan and toss them around for 5 minutes to soak up the tomato sauce flavor.

Serve them in a bowl alone, in a sandwich, or with pasta.